I have recently found out that I can’t peacefully digest regular sausage. This quite saddens me, because the Sausage Kitchen in the Byward Market here in Ottawa makes amazing gluten free sausage. I’m thinking the problem might be the high fat content. But hey, no biggie, since I have a healthier alternative anyway.
So, you thought low fat food had to be bland? Think again. I buy extra lean ground chicken sausage and use molasses to stop it from being dry. I like to fry it on the stove top with a bit of oil, but you could make it in a non-stick skillet without oil, or probably in a non-stick pan in the oven.
This recipe is really simple, and yet seems complicated enough to an outsider to be able to make this to impress a carnivore. I find it’s also really nice as leftovers.
Apple Chicken Sausage
1 small package ground chicken, about 1 lb
1/2 apple, chopped finely (Granny Smith works well)
2 tbsp molasses
1 tbsp rosemary leaves
1 tsp salt
Black pepper to taste
Mix all the ingredients together in a bowl. Cover and refrigerate for at least three hours, though overnight is preferable.
To form into patties, I suggest using plastic gloves, especially if you have long nails. Because of the molasses, the mixture will be stickier than most ground chicken recipes. Patties of about two inches in diameter seem to be perfect. Alternatively, you can roll them, but keep in mind that it may need to cook longer, which could possibly make them turn out less moist.
Place patties in a lightly oiled skillet. If you don’t want to use oil, make sure your skillet is non-stick. Cook on medium heat for about 7 minutes. Turn the sausage and cook for another 5 minutes. Using a lid makes it cook faster and more uniformly. Makes about 4 servings.